Eggs Benedict With Roasted Chicken Breast Recipe

ingredients

6 oven-heated croissants
18 slices (thin) smoked chicken breast
12 stalks steamed broccoli
6 slices tomato
12 poached eggs
1/2 cup roasted bell pepper Hollandaise (see below)

Roasted Bell Pepper Hollandaise
6 egg yolks
2 tablespoons lemon juice
1 cup butter
1 large roasted bell pepper
1/2 cup coarsely chopped fresh basil
1 dash red pepper

directions

Split croissant, placing bottom on warmed plate.

Top with sliced smoked chicken, sliced tomato, and two stalks of broccoli on each side (to provide "walls").

Place poached eggs between broccoli stalks (or "walls"). Pour 3 Tablespoons of Hollandaise over eggs. Top with other half of croissant and garnish with a sprig of basil or edible flower.

For Roasted Bell Pepper Hollandaise: Roast bell pepper (peel, seed, and puree). Whisk yolks and lemon juice vigorously in sauce pan. Add 1/2 cup melted butter and whisk.

Place over low flame or double boiler. Whisk remaining butter until sauce thickens. Add pureed pepper and basil and mix thoroughly.

nutrition data

Nutritional data has not been calculated yet.